Mashed Potato Casserole
5 slc bacon, diced
2 1/2 lb potatoes, peeled and chopped
3 clove garlic, mashed
1/4 c heavy cream
2 Tbsp unsalted butter
1/4 c fresh chives, chopped
salt to taste
1/2 c sour cream
1/2 c cream cheese
1 c shredded cheddar
black pepper and cayenne pepper to taste
1 Preheat oven to 425. Cook bacon in skillet over medium heat til crisp; drain on paper towel lined plate.
2 Boil potatoes and garlic in large pan of salted water, covered, til fork tender, about 15 minutes.
3 Drain potatoes and return to pan over medium heat, stirring 1 minute to evaporate excess moisture.
4 Mash potatoes with cream, butter and chives; season with salt. transfer mashed potatoes to an 8 inch baking dish. sprinkle bacon over potatoes.
5 Mix sour cream, cream cheese and cheddar; season with black pepper and cayenne. Spread cheese mixture over potatoes. Bake casserole til cheese i golden and bubbly, 20 to 25 minutes.